Lorena Criollo

Biography

Lorena Criollo, originally from Ecuador, trained for four years as a pastry chef at the EPGB (Barcelona Guild Pastry School), receiving several awards for her academic achievements. During these years of training, she had the opportunity to work alongside big names in pastry making and in renowned establishments in Barcelona, such as La Pastisseria, owned by 2011 World Pastry Champion Josep Maria Guerola, and Takashi Ochiai. She then left the workshop to enter the world of training and worked as an assistant at the Chocolat Academy Barcelona, where she was able to assist and learn from great pastry chefs such as Josep Maria Ribé, Miquel Guarro and Enric Monzonis. He later returned to Barcelona to work at Almanac, a 5* GL hotel, where he learned to manage all aspects of pastry-making in a hotel and restaurant as head pastry chef. She now has more than 10 years of experience in a wide variety of positions where she has been able to develop her potential and acquire unique experience. Since September 2023, she has been working for Valrhona, where she has been able to grow and evolve as a professional alongside Sandra Ornelas, assisting in the organisation and delivery of courses and the creation of recipes. Here she has had the opportunity to continue working alongside other chefs such as Carles Mampel and Ricard Martínez, among others.